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ADAPTED FROM NICK MALGIERI’S “COOKIES...

Adapted from Nick Malgieri’s “Cookies Unlimited”

1 1/2 cups powdered sugar

6 oz unsweetened, flaked coconut or 6 oz blanched almonds

4 egg whites

1/2 cup sugar

2 tbsp water

2 tbsp corn syrup

In a food processor, process the powdered sugar and coconut or almonds, until it’s a homogenous mixture, with no discernible pieces of coconut or almond. Periodically loosen up caked sugar-coconut/almond mixture with a butter knife. Realistically, your food processor can’t produce a completely homogenous mixture, but it’ll get fairly close.

In a medium bowl, whisk together the egg whites, sugar, and water to blend. Heat a saucepan of water until it’s boiling, then reduce the heat so the water is just simmering. Put the bowl of egg whites on the saucepan, and whisk the mixture until it’s hot to the touch -- about 4-5 minutes or so. The egg whites will get foamy as you whisk them.

Beat the egg whites to stiff peaks with an electric mixer (or with a whisk if you’re feeling ambitious). Gently fold in the powdered sugar mixture and the corn syrup with a rubber spatula.

Line 2-4 baking sheets with parchment paper, unless you happen to have multiple silpats lying around. At this point, you can either pipe the macaroons onto your baking sheets, or drop them using two spoons (one to scoop up batter and one to push it off the spoon and onto the pan).

Let the meringues dry for about an hour. Preheat the oven to 300°F. Place a rack in the upper and lower thirds of the oven.

Put a baking sheet on the upper rack. Put the baking sheet of macaroons on top of another baking sheet, and bake on the lower rack for 10-16 minutes, until the macaroons are firm to the touch and have started to lift up slightly around the edges. Let cool, then serve plain or sandwich with lemon curd or raspberry jam.